We left for a week's vacation on Friday, and were dutifully trying to eat through all the perishables in the fridge all week. Friday came and we still had eggs, bread, cheese and milk left—plus some basil and a zucchini—so I grabbed a can of corn and created this savory bread pudding. The best part is when we get home we'll have this yummy dish in the freezer ready to heat and eat.

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Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.